Carrot cake with brown butter frosting

Updated at: Thu, 17 Aug 2023 02:36:21 GMT

Step 1

Place the oven rack in the middle of the oven. Preheat to 350°F.

Step 2

Grease two 9 inch cake pans, cover the bottom of pans with parchment paper, and coat with a thin layer of flour. Set aside.

Step 3

In a medium bowl whisk together flour, baking powder, baking soda,cinnamon, allspice, nutmeg and salt. Set side.

Step 4

In another medium bowl add both sugars, vanilla and oil. Add one egg at a time and mix until well combined.

Step 5

Fold in half flour mixture. Once well combined, fold in the other half of the flour mixture, remembering to scrape down the sides of the bowl.

Step 6

Mix in the grated carrots,and raisins (Toss your raisin in a bit of flour before adding to the cake mix to prevent them from sinking into the bottom of the cake).

Step 7

Divide the batter between the two cake pans. Bake for 25- 30 minutes.

Step 8

To check if done, insert a toothpick a few inches from the edge. It should come out clean and the cake should spring back to touch. If not, bake a few more minutes, checking every 2-3 minutes until done.

Step 9

Cool cake in pans for about 20 minutes before turning cakes over on a cooling rack. Leave the bottom side of the cake up and remove parchment paper. Continue to let the cake cool completely.

Step 10

While the cake is cooling, make the brown butter cream cheese frosting. In a large bowl mix together cream cheese and brown butter, and unsalted butter until creamy.

Step 11

Add in powdered sugar a little at a time until fluffy.

Step 12

Add in heavy cream and beat until smooth.

Step 13

When cakes are completely cool, frost the top of one of the cakes, place the second cake on top and frost the top of it, as well.

Step 14

Cover the remaining cake in a thin layer of the frosting or leave the sides unfrosted.

Step 15

Decorate the cake with crushed pecans, scatter on top or around the cake.

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